Buckwheat flour tartlets with milk rice and blackberries
A crispy cupcake filled with creamy rice pudding? Perfectly ripe, juicy blackberries scented with lemon thyme? Ugh, that combination is completely mind-boggling! We'll definitely enjoy this dessert.
Ingredients · Servings For 8 pieces
- 1 liter of milk
- 150 ml whipping cream
- 50 g caster sugar
- vanilla bean
- 100 g round grain rice
- 2 tbsp cane sugar
- salt
- 50g butter
- 300 g plain buckwheat flour
- 150 g blackberries
- 1 tbsp brown sugar
- 1 sprig lemon thyme
Method · 2 h 32 min
- Pour the milk and cream into a saucepan, add the sugar, bay leaf and vanilla pod. Bring to just below the boiling point, then remove from the heat, cover and let stand for at least 15 minutes to allow the spices to infuse. If you have time, let the spices steep in the mixture for a few hours.
- For the dough, beat the eggs, 40 ml of water, sugar, salt and butter. Gradually add the buckwheat flour. On a floured work surface, knead the dough until it is no longer sticky, adding more flour as needed. Wrap the dough in cling film and refrigerate for 30 minutes.
- Remove the vanilla pod and bay leaf from the milk mixture. Add the lemon zest, a pinch of salt and stir in the rice. Cook over low heat for 1 hour until the rice is soft and the porridge is thick. Stir while cooking. Remove the zest from the finished porridge.
- Preheat the oven to 175 °C. Take out the cooled dough and roll it out on a floured work surface to line 8 molds with a diameter of 10–12 cm. Grease each mold with butter, place the dough in it and shape according to the mold. Place crumpled baking paper on top of each, weigh it down (e.g. with dry beans) and blind bake for 5 minutes. Then remove the paper with the weight and bake for another 2 minutes. Place about 3 tablespoons of cooked rice pudding in each mold and return to the oven for 10 minutes.
- Put the blackberries, sugar and a little water in a saucepan and boil for 5 minutes. Acidify to taste. Place the blackberries on each tartlet, drizzle with the blackberry juice and sprinkle with thyme leaves.